Effects of prebiotics on the fermentation of traditional suancai of Northeast China  

作　　者：Mingwei Zhao Xinying Cao Yuzheng Wu Sibo Zou Zhigao Li Xinping Lin Chaofan Ji Liang Dong Sufang Zhang Chenxu Yu Huipeng Liang 

机构地区：[1]National Engineering Research Center of Seafood,Collaborative Innovation Center of Provincial and Ministerial Co-construction for Deep Processing,Collaborative Innovation Center of Seafood Deep Processing,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China [2]Department of Agricultural and Biosystems Engineering,Iowa State University,IA 50011,USA

出　　处：《Food Science and Human Wellness》2024年第3期1358-1367,共10页食品科学与人类健康（英文）

基　　金：supported by National Natural Science Foundation of China (31901809);the Doctoral Research Start-up Fund of Dalian Polytechnic University (6102072007)。

摘　　要：Suancai is a traditional fermented vegetable widely consumed in Northeast China.In this study,different prebiotics were used to improve the quality of suancai.Four prebiotics(inulin(INU),xylooligosaccharide(XO S),galactooligosaccharide(GOS),and stachyose(STA))were shown to reduce the pH value and increase the content of total titratable acidity(TTA)in suancai,while the contents of most organic acids were also increased.The addition of prebiotics had significant effects on the bacterial microbiota during the suancai fermentation process.All prebiotics were shown to contribute to the growth of Lactobacillus.The suancai sample with fructooligosaccharides(FOS)had the highest relative abundance of Lactobacillus.Besides,INU and XOS could increase the abundance of Weissella.To evaluate the quality of suancai fermented with prebiotics,profiles of volatile flavor compounds(VOCs)and free amino acids(FAA)were analyzed.The prebiotics affected the VOCs and FAA profiles via transforming the bacterial microbiota.In addition,the addition of prebiotics also changed the taste profiles of the suancai samples.This study is among the first attempts to reveal the effects of different prebiotics on suancai fermentation,and the findings provide a foundation to develop new ways for improving the quality of suancai.

关 键 词：Bacterial microbiota Lactic acid bacteria FLAVOR Amino acid TASTE 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]